Paula's Sour Cream Pound Cake

By Addie

Recipe courtesy Paula Deen, 2008
Show: Paula's Party
Episode: How Sweet It Is

Ingredients

• 1 stick butter, room temperature
• 1 1/2 cups sugar
• 1/2 cup sour cream
• 1/4 teaspoon baking soda
• 1 1/2 cups all-purpose flour
• 3 large eggs
• 1/2 teaspoon vanilla extract

Preparation

Step 1

Preheat oven to 350 degrees F.

In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating in each egg 1 at a time. Add vanilla.

Pour the mixture into a greased and floured loaf pan. Bake for 40 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean.
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REVIEWS: (63)

Finally a SMALL one loaf pound cake! I used 1/4 tsp each of orange and almond extract. (borrowed from Paula Deans Almond pound cake receipe) I also used a convection oven and reduced the temp to 325 and baked for one hour.

Same recipe as 'Grandmother Paula's Sour Cream Pound Cake', but 1/2 the size. Have made this for at least 2 years now, my favorite recipe for pound cake. I use different extracts instead of vanilla. lemon is my favorite. Also add lemon zest.

This cake came out perfect! My hubby could barely wait to get a slice! I added 1/2 tsp of salt based on the other comments left, (& just b/c I think sweets always need salt...lol. It came out of the pan like a dream too! This is my first pound cake so I'm super-excited! I plan on making one for my mom just to brag! I love you Paula...thank you!!!

Moist and delicious. Seemed like a lot of sugar to me, so I only added 1 cup very sweet even with the lesser amount. Also doubled the vanilla and stirred in about 1/4 cup chocolate chips as the last step. Fool proof cake - try it !!

Delicious! I only added 1 1/4 cup of sugar and it was perfect. I greased and floured my pan plus I placed parchment paper at the bottom-- I had no problem taking the cake out! My 2 -year-old son loved it! Will definitely bake this again soon before my sour cream in the fridge gets bad. Thanks Paula!

I made this cake for the 4th of July. It was very easy to make. The batter was delicious and the cake is even better. Can't wait to have this with old fashioned vanilla ice cream.

This cake is amazing. The second time I made it I substituted brown sugar. This added a vey subtle flavor change. I top it with a sauce made from greek yougurt and fresh berries. Simply amazing

I'm writing this review as I watch my cake bubbling and overflowing the pan and ruining my clean oven. I decided to follow a few other reviewers' advice and added an additional 1/2 tsp of baking soda to the recipe. I made no other changes. The recipe doesn't specify what size loaf pan to use, so I opted for 8 x 4, perhaps that was part of the problem. I'm going to continue baking the cake and see if it can be salvaged. More later....
Had to cut the edges off to get it out of the pan. It looks okay, but the pieces I tasted were really sweet. I guess I should try it again without the extra baking soda.

Everyone loved it. Used a bundt pan to make it a bit fancier looking. Edges has a very tasty crunch. Topped with fresh Florida strawberries, delicious!

This was the easiest cake to make and all I changed was the sour cream, I used light sour cream. It was yummy. Thanks Paula!

Absolutely loved it! I reduced the sugar to 1 cup. It was the hit of the party!

My family absolutely loved it.... I am not a baker, but this was easy enough for me to make. Loved it!!!

This was an easy to follow recipe with an excellent result. I want to try making alterations to the receipt next adding nuts, chocolate chips, and other items to give it some variety. But this is just like what my mom used to make.

It was very easy to make. My family loves it & wants me to make another one tonight.

I added 4oz. cream cheese instead of sour cream and also added a little milk and 1/4 tsp lemon juice to the recipe and this cake is awesome. Perfect amount of cake for me and my husband to eat for a few days!! The cake is sweet, so with the cream cheese you may want to do like others mentioned and add only 1 cup sugar. Thanks so much Paula!!

I've tried atleast 4 different pound cake recipes, and this one is the best! And my picky husband loved it! I love the moist texture, its not too sweet, and the sugary crust on top is FAB. Thumbs up Mrs. Deen. Thank you.

I grew up loving my mom's Southern pound cake. Preparing and eating this cake took me back to those days and gave me a warm feeling. I do recommend adding a pinch of salt, like some other reviewers suggested. The cake is delicious. And it is great to have a pound cake recipe small enough for a loaf pan? Paula rules!

From one georgia girl to another, Paula this recipe is GREAT! I have made it several times for family and friends. Its not too sweet which I like and also very MOIST. I do double the recipe and put it in a bundt pan also I add some almond extract which is very good too! I would very much recommend this recipe!

I made this cake with the posted suggestions of more vanilla and baking soda. Then I decided to put in lemon zest and juice from the lemon. DONT up the baking soda if using lemon! I overflowed my pan and the center never got done. Made it again with the recipe amount of baking soda and 1 tsp of vanilla, lemon zest and juice from the lemon and was fantastic. I frosted it with powdered sugar icing with orange zest. Went great as a desert with coffee after a heavy pasta dinner.

After reading all the comments I altered the recipe. I added a pinch of salt, increased the baking soda and added 2 small drops of lemon. the batter taste great but the center never got done. Right when I logged on to post my comment I saw one comment that said to not increase the baking soda if adding lemon or center will never get done -- the poster was sooo right it never got done. After 1 hr i just took it out - it taste good but too thick ( not sure I'm using the best word to describe the texture of it. Anyway it's my fault - I will try and and stick to recipe

I love Paula's recipes anyway, but this was the best pound cake recipe I have ever made. It was easy and moist and not too sweet. I liked that it was not a huge cake too. I made this for strawberry shortcake. Excellent!!!

Made this for a friend for her BD cake. Her request was a pound cake. It turned out excellent. Made enough batter for 2 loaf pans. Only used 2.5 cups of sugar as others suggested. PERFECT. Cooked exactly in the amount of time stated. I also used a little almond extract as was suggested. Nice flavor. Very moist and delicious!

I've never been a great baker. I left that to my mom, who was an EXCELLENT baker and cook. But since she's been stricken with Alzheimers, I had to do something! I bought a KitchenAid mixer and tried this recipe---it came out GREAT!! So light and fluffy! My family was SO impressed. My brother even thought it was better than mom's (though to me, no one will ever be as good as my mom!) Looking forward to trying other ingredients as other reviews have tried, because now that I know I can do it, there's no stopping me!!

I've made this pound cake so many times, and have shared the recipe with my sister. It's a staple in both her home and mine. It always turns out perfect! I've made it for other people as gifts and the comments are always the same. My neighbor was delighted with it, said her mother-in-law ate most of it and wanted to know where it came from!